Low Carb Protein Cheesecake
This healthy low carb protein cheesecake will satisfy your cheesecake cravings without blowing a whole week's calorie budget. It’s simple to make and simply delicious!
Preheat the oven to 325 F (160 C).
Prepare the Jell-O according to the instructions on the package and place in freezer.
Blend cottage cheese and egg whites until the consistency is smooth.
Pour the blended mixture into a bowl and whisk it together with the protein powder, Stevia, and vanilla extract.
Transfer the batter into a small nonstick pan and bake for 25 minutes.
Turn off the oven, but leave the cake in it while it cools down. Once the oven has cooled, remove the cheesecake.
When the Jell-O is almost set (you should just be able to stir it), pour it over the cheesecake.
Let the cake set in the fridge for about 10-12 hours minimum before enjoying.
This recipe is for 2 servings of cheesecake. Each serving is half of the cake.
The cake needs to be refrigerated for at least 10 hours to set, so it should be made the day before you plan to serve it.
Make sure to use a protein powder with good vanilla flavor that holds up well in baking.
You can change up the flavor of the topping by using different types of Jell-O.
The egg whites need to be thoroughly whipped to ensure the cake has some height. For a taller cake, use a smaller pan or double the recipe.
This cheesecake can be kept covered in the refrigerator for up to a week.
Calories: 165kcal | Carbohydrates: 6g | Protein: 32.5g | Fat: 0.5g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 12mg | Sodium: 560mg | Potassium: 122mg | Fiber: 0g | Sugar: 3.5g | Vitamin A: 200IU | Net carbs: 6g